Summer don’t go: Ice cream sandwiches

Trying to keep summer just a bit more I enjoy season of blueberries, especially making healthy family treats. These cute ice cream sandwiches are perfect for hot summer days!

Recipe:

Dough part:

1 + 1/4 cup nuts (I used almonds)

1/4 cup raw cacao powder

1/2 cup coconut sugar (I used liquid form)

2 tbsp coconut oil

Ice cream part:

1/2 cup soaked cashews (I soaked them for few hours)

1 + 1/2 cups coconut mik

1 tsp vanila powder

1 cup blueberries

few teaspoons coconut sugar (it depends how sweet you like it, I had 3-4)

2 tbsp coconut oil

Chocolate coating:

1 cup cacao butter (or coconut)

1/2 cup raw cacao powder

1/4 cup coconut sugar (or maple syrup)

1 tsp vanila powder

For mixing dough part you will need high speed mixer – mix until you get dough consistency. If you do not have it, you can use ground almonds and mix everything with a spoon.

Ice cream is best to make in ice cream machine, after mixing ingredients in blender. Still, if you do not have it you can freeze blueberries before mixing and leave the mass one hour in freezer before making sandwiches. This way the mass will not be to liquid but also not too thick.

In smaller baking pan – I used 40×15 cm – place baking paper. Make one layer of dough, pressing the mass with your fingers until you have equally thick layer. Take baking paper with it out and place in freezer. Do the same with other half of the dough. Keep both one hour in freezer.

Take both out and on the second one you made (which is still in the baking pan) add all the ice cream mass and then add the fist one on the top, forming a sandwich. Keep for few hours in freezer.

Cut in cubes and dip every cube in the chocolate. Once more keep all the cubes for at least one hour in freezer. Serve with blueberries (or cacao nibs).